Breads, Buns & Donuts

Banana and Pecan Nut Bread

21 May 2020

This is a dense, moist banana bread which I have adapted to be eggless as well.

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A sliced banana and pecan nut bread on a blue and white dish, a buttered slice blurred in front

The ingredients for banana and pecan nut bread on a wooden table, from above

I guess I am slightly behind the curve with the lockdown banana bread craze, but every baker should have a good banana bread recipe in their repertoire.

Banana bread can take many directions, with the addition of nuts, spices, chocolate chips, coconut and numerous variations. I do like the textural element which nuts provide in a cake, so decided to include some in mine.

Buttered slices of banana and pecan nut bread on a patterned dish beside the butter bowl, from above

Many banana bread recipes are very similar, but I have found ones with an extra level of moisture are those that contain some fat in the form of mascarpone or sour cream. I have chosen to use sour cream in this one.

In order to get the most impactful flavour from your banana bread, the bananas need to be as ripe as possible – black almost. The process may be quickened by baking the bananas at 160˚ Celsius for 30 to 40 minutes until they have blackened and are soft.

A whole banana and pecan nut bread on a blue and white dish with a bowl of whipped butter

For me, no banana bread is complete without a generous slather of butter. Here I have decided to go with a whipped espresso butter to complement my morning (or afternoon) coffee! I hope you enjoy this 🙂

A tall stack of buttered slices of banana and pecan nut bread beside a bowl of whipped butter

The recipe

Banana and Pecan Nut Bread

adventureswithsugar.com/banana-and-pecan-nut-bread/

Method

Method: banana bread

Preheat the oven and prepare the tin: Preheat the oven to 180˚ Celsius. Grease and line a 900g loaf pan with baking paper. Make sure the paper comes 2cm up the side of the tin.
Combine the wet ingredients: Add the melted butter, sugar, eggs, sour cream and vanilla essence into a bowl and beat to combine, for a few minutes.
Sift the dry ingredients: Sift the flour, bicarbonate of soda, baking powder, cinnamon and mixed spice together.
Combine the wet and dry ingredients: In two additions, add the wet ingredients to the dry ingredients.
Add the bananas and nuts: Add in the mashed bananas followed by the nuts.
Bake: Bake for 45 minutes or until a skewer inserted into the bread comes out clean.

Method: whipped espresso butter

Whip the butter: Whip the butter in a bowl for about 30 seconds to soften.
Add the remaining ingredients: Then add the remaining ingredients and whip for another minute.

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